Nut-Free Pesto Panini
Elevate your lunch game with this savory Nut-Free Pesto Panini, a delectable twist on the classic grilled sandwich that’s perfect for those with nut allergies! This crowd-pleaser features a vibrant homemade pesto made from fresh basil, garlic, Parmesan cheese, and a splash of zesty lemon juice—no nuts required. Layered with creamy mozzarella, juicy tomatoes, and crisp spinach leaves inside a golden, crunchy ciabatta roll, each bite offers a medley of flavors and textures. Ready in just 25 minutes, this quick and easy recipe is ideal for busy weekdays or casual gatherings. Whether prepared on a panini press or grill pan, these pesto paninis promise a deliciously melty and satisfying meal. Serve them fresh off the grill for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 2 cups Basil leaves
- 2 large Garlic cloves
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Extra-virgin olive oil
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 Ciabatta rolls
- 8 ounces Mozzarella cheese, sliced
- 2 medium Tomatoes, sliced
- 1 cup Spinach leaves
- 2 tablespoons Olive oil (for brushing)
Instructions
In a food processor, combine the basil leaves and garlic cloves. Pulse until finely chopped.
Add in the grated Parmesan cheese, extra-virgin olive oil, lemon juice, salt, and black pepper to the basil mixture. Process until well blended and smooth to create the pesto. Adjust seasoning to taste.
Slice the ciabatta rolls in half horizontally and spread about 2 tablespoons of the nut-free pesto on each bottom half.
Layer mozzarella cheese slices, tomato slices, and spinach leaves on top of the pesto.
Cover each sandwich with the top half of the ciabatta roll.
Preheat a panini press or a grill pan over medium heat.
Lightly brush the outside of each panini with olive oil to ensure a golden, crispy finish.
Place the sandwiches on the panini press or the hot grill pan.
Grill for about 4-5 minutes per side, or until the bread is golden brown and the cheese is melted.
Once cooked, remove from the press or pan, let cool slightly, then slice each panini in half and serve warm.
Nutrition Facts
Calories |
3010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.6 g | 276% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 4927 mg | 214% | |
| Total Carbohydrate | 176.8 g | 64% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 19.0 g | ||
| Protein | 97.2 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1782 mg | 137% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1367 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
